A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar chee
There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and bu
I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most
In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the
I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did u
So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this d
What's the difference between filling and frosting? Does filling mean filling inside layers of a cake and frosting is covering the outside of the cake?
I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kn
I have several cupcake recipes. I know it's easy to convert to a cake (just adjust baking time and figure out correct pan size). My question is many of the cu
Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sug
Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for ref
I've done a lot of research about French macarons recently and figured (every single recipe has a sentence describing macarons as finicky) the amount of ingredi
My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But sh
I really love the gooey consistency of frozen pies. i would like to replicate that texture in my home made recipes. Does anyone know a method of preparing the f
I would like to fill a medium sized fish (rockfish) with a pesto like marinade and broil it. Could I use very slim chicken wire to wrap a couple coils around th
I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutel
I made 9 times this recipe for filling Brave Tart's Homemade Oreos. I made it exactly as the recipe stated, but even after 15 minutes in the stand mixer, it wa
My filling is low sugar and I use oil, not butter or shortening. Edit: Filling ingredients 500 grams cashew nuts 333 grams milk powder 175 g
I used to know someone who was born in the 1910s and raised in Budapest, who made a filling for blintzes out of jam and ground walnuts. I now know someone (unr